Healthy Recipes to Keep You Fit and Fabulous

Pot roast is one of those meals that almost everyone’s mom has their own recipe for. My mom makes a delicious pot roast in the oven, with carrots, potatoes, celery and onion. Corey’s mom’s recipe uses a special cooking method with the oven, and one ingredient is a jar of turkey gravy! It’s just one of those meals that you have to know how to make if you’re going to be a domestic goddess. That’s obviously everyone’s goal here, right? Ha. Anyways, the other night, I decided that I would try to tackle the task of creating my own pot roast recipe (with some help from our favorite Publix sample lady, who inspired this idea!) Surprisingly, it didn’t take that many ingredients for me to get a very flavorful dish, using my handy dandy slow cooker, of course.

Slow Cooker Pot Roast

Servings: 3-4

Ingredients:

1 pound chuck roast (we used less than this, and a thinner cut, but it wasn’t really enough so I recommend going for the bigger, more expensive roasts)

Our cut of meat

2 large carrots, peeled and cut into 2-inch chunks

4 medium celery stalks, ends removed, the rest cut into chunks

6 medium red potatoes, washed and cut into quarters

1 Vidalia onion, cut into wedges

2 cups chicken stock

1 cup water

3 tablespoons Reduced-Sodium Soy Sauce

2 tablespoons Worcestershire

1 teaspoon salt and pepper

1 teaspoon garlic powder

1 teaspoon Montreal Steak Seasoning

1 tablespoon EVOO

*optional: I served ours over whole wheat farfalle*

Directions:

Heat a skillet with the EVOO over medium-high heat. Season the meat with just a sprinkling of salt, pepper and garlic powder on each side.

Browned

Place the meat in the skillet and brown 1-2 minutes on both sides. Remove from skillet and place in the slow cooker.

Chopped Veggies

Everybody in the pool!

Chop your vegetables and add them to the slow cooker, on top of the meat.

Pour in the chicken stock, water, soy sauce, Worcestershire, and seasonings. Meat should be covered with liquid and vegetables should be almost covered (if not, add a little more water). Give it a little stir, put the lid on top, and cook on LOW for 8 hours.